Summer is over here and I have packed away the Bourbon and Tequila
Time for Single Malt and similar
@Multum in parvo
Spent some time training in Bamburg (3rd Amor), Vilseck (2nd Cav.), Granfenwohr and Wildflecken (Winter Training), early 80's. Even spent some time at Garmisch-Partenkirchen, learned to Ski there. Beautiful place, not enough words to describe the charm...
I think I kind of understand the switch from lighter to heavier during winter. The Monastery Monk liquid bread for Winter, if I recall correctly. You will have to excuse my ignorance here, can you elaborate more on this subject as I am very curious?